20-Minute No-Bake Pumpkin Rice Krispie Treats

Name: Pumpkin Rice Krispie Treats
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 6 tablespoons salted butter; 16 ounces mini marshmallows (about 9–10 cups), fresh; 2 teaspoons vanilla extract; 1½–2 teaspoons pumpkin pie spice (to taste); Pinch fine sea salt; 2–3 tablespoons pumpkin purée, reduced to 1 tablespoon (see Instructions step 2); 8 cups crisp rice cereal (fresh box); 1–2 toothpick swirls orange gel food color; Mini pretzel sticks (for pumpkin stems); Small amount green icing or melted green candy (tiny vines)

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Introduction

Pumpkin rice krispie treats are the cozy, no-bake squares you can slide onto any Thanksgiving dessert tray without stealing oven space. You get that nostalgic marshmallow pull, gentle pumpkin pie spice, and a soft bite that stays tender for days. Make them as tidy bars or shape a few into little pumpkins with pretzel stems for a festive touch. If you’re building a make-ahead lineup, they sit perfectly beside creamy cup desserts like No Bake Pumpkin Cheesecake Cups. The method is simple: melt low and slow, fold in fresh cereal, press lightly, and cool. In about 20 minutes, you’ll have pumpkin rice krispie treats that taste like fall and pack neatly for travel.

pumpkin rice krispie treats as balls with green candy stems on a walnut board — Pumpkin Rice Krispie Treats on Wooden Board

Table of Contents

Why You’ll Love These

These pumpkin rice krispie treats come together fast with pantry ingredients, travel well in a lidded tin, and cut cleanly for dessert boards. The texture is soft and chewy—not hard or dry—thanks to gentle heat and a light press in the pan. The spice level is friendly for all ages, and you can keep them bar-simple or roll a portion into marshmallow pumpkin treats for color and fun. They’re an easy addition to a Thanksgiving menu where oven time is precious, and they balance richer pies or chocolate desserts with a lighter, spiced bite.

Ingredients & Why They Work

ingredients for pumpkin rice krispie treats including mini marshmallows cereal butter pumpkin spice vanilla salt pretzels — Pumpkin Rice Krispie Treats Ingredients

Base

Mini marshmallows
Fresh minis melt evenly into a glossy base that sets soft and stretchy. That sheen is the backbone of pumpkin rice krispie treats and keeps the cereal suspended without hardening.
Salted butter
A small amount adds flavor and tenderness. The salt rounds sweetness so the spice reads warm and balanced.
Vanilla extract
A splash helps the marshmallow taste fuller, which supports the pumpkin pie spice instead of letting it dominate.
Pumpkin pie spice
This quick, no-bake route brings cinnamon-forward warmth with hints of ginger and nutmeg. It delivers classic pumpkin spice rice krispie treats without complicating the method.
Fine sea salt
Just a pinch brightens the marshmallow and prevents a flat, overly sweet finish.

Cereal

Crisp rice cereal (fresh)
Fresh cereal clings to the marshmallow base and stays light. Stale cereal shatters and compresses, which leads to dense bars. For the best fall rice krispie treats texture, open a new box.

Optional Color + Finish

Orange gel color
A single toothpick swirl gives a soft harvest hue so the bars read seasonal without looking neon. Gel color disperses evenly with minimal mixing.
Mini pretzel sticks and a touch of green icing
Press pretzel pieces in as stems if you’re shaping small pumpkins. A tiny green vine adds a playful, Thanksgiving-ready detail that contrasts the orange tone.

Optional Flavor Boost

Reduced pumpkin purée (about 1 tablespoon)
If you want a whisper of real pumpkin beyond spice, reduce 2–3 tablespoons purée over low heat to concentrate it to about 1 tablespoon. Let it cool briefly, then whisk into the warm marshmallow base. This keeps pumpkin rice crispy treats cohesive and avoids extra moisture that can make bars sticky.

For a sweet-salty add-on to a snack table, pair a tray of bars with the crunchy caramel notes in Caramel Apple Snack Mix. The contrast makes each bite feel more special while staying firmly in the no bake pumpkin treats lane.

Step-by-Step Method

Melt & Spice

glossy melted marshmallow base with pumpkin spice for pumpkin rice krispie treats — Melting Marshmallows for Pumpkin Rice Krispie Treats

Low Heat, Silky Melt

Set a large, heavy pot over low heat. Add 6 tablespoons salted butter and let it melt gently. Add 16 ounces mini marshmallows and stir slowly with a silicone spatula until the mixture is smooth, glossy, and lump-free. Take the pot off the heat. Stir in 2 teaspoons vanilla, 1½–2 teaspoons pumpkin pie spice, and a pinch of fine sea salt. The base should look shiny and flow in soft ribbons—this is what keeps pumpkin rice krispie treats soft and chewy instead of stiff.

Manage Moisture in Pumpkin (optional)

Reduce to Concentrate Flavor

If you want a hint of real pumpkin beyond spice, place 2–3 tablespoons pumpkin purée in a small skillet over medium-low heat. Cook, stirring, 2–3 minutes until it reduces to about 1 tablespoon; it will look thicker and slightly darker. Cool 1 minute, then whisk it into the warm marshmallow base. This quick reduction preserves the soft set of marshmallow pumpkin treats without adding excess moisture. If you prefer a spice-only profile, skip the purée and move on.

Fold in Cereal

Coat Evenly Without Crushing

Add 8 cups fresh crisp rice cereal to the warm pot. Working off the heat, fold from the bottom up, turning the mixture rather than mashing it. Aim for even coating with glossy strands linking the cereal—no dry pockets. If you’re adding a gentle harvest hue, touch a toothpick of orange gel color to the spatula and fold just until the color looks even. The mixture should stay soft and cohesive; if it seems tight, warm the pot for 10–15 seconds over low heat and continue folding.

Shape or Pan

Two Paths (Bars or Little Pumpkins)

Bars: Line a 9×13-inch pan with parchment, leaving overhang for lifting. Lightly oil your hands or a second sheet of parchment and press the mixture into an even layer. Use only gentle pressure so pumpkin rice krispie treats stay tender; overpacking creates hard edges. For more “press, don’t compact” cues, skim the crust tips in Maple Pecan Cookie Bars—the same light touch applies here.

hands shaping pumpkin rice krispie treats and inserting pretzel stems — Shaping Pumpkin Rice Krispie Treats with Pretzel Stems

Pumpkins: Lightly oil your palms. Scoop heaping tablespoons (about 30–35 g each), roll into balls, and use two fingers to press gentle vertical ridges around each one. Insert a mini pretzel stick as a stem; add a tiny swirl of green icing as a vine if you like. Set on parchment to firm. These marshmallow pumpkin treats add a festive accent to a fall dessert tray and travel well once set.

Quick Cool & Cut

Clean Slices, Soft Centers

For bars, let the pan cool 20–30 minutes at room temperature until set but still pliable. Lift out by the parchment and use a lightly oiled chef’s knife to cut tidy squares (4×6 grid for 24 pieces, or smaller squares for a crowd). For pumpkins, let shaped pieces rest 10–15 minutes before boxing. Avoid refrigeration if possible; chilling can firm the cereal and dull the soft chew that defines good pumpkin rice crispy treats.

Batch & Pack Tips

Keep It Tidy for Holiday Trays

Work in two quick batches if doubling the recipe so the base stays warm and easy to coat. If mixture sticks to your hands while shaping, rub a drop of neutral oil between your palms and continue. For gifting tins or Thanksgiving potlucks, line a shallow container with parchment, arrange one layer of bars or pumpkins, add another sheet of parchment, then a second layer. Keep the lid on until serving to preserve that soft, cozy texture.

Texture & Color Cues

What Perfect Looks Like

The marshmallow base should remain glossy and elastic—when you lift the spatula, you’ll see soft strings that reconnect. Fresh cereal keeps the bite light; if pieces crush into dust while folding, the box was stale. Properly pressed bars spring back slightly when tapped, which is the hallmark of tender pumpkin rice krispie treats.

Harvest Hue, Not Neon

A single toothpick dip of orange gel is plenty. Fold just enough to disperse color; overmixing knocks out air and compresses the cereal. If you skip color, the warm spice still signals fall rice krispie treats at a glance.

Hands, Tools, and Stickiness

A whisper of neutral oil on your palms prevents sticking when shaping pumpkins. An oiled offset spatula smooths corners without compacting. If edges tug while cutting, warm the knife under hot water, dry it, and continue—clean blade, clean cuts.

Troubleshooting at a Glance

Bars too hard: heat was too high or the mixture was overpacked—melt slower next time and press lightly. Bars too loose: base was too warm when cutting; wait 10 more minutes and try again. Flavor too mild: bump pumpkin pie spice by ¼ teaspoon or finish cut bars with a light cinnamon-sugar dusting. Want a stronger pumpkin note? Use the reduced purée method, not straight-from-can, to keep marshmallow pumpkin treats soft and sliceable.

Make-Ahead, Storage & Transport

Planning pumpkin rice krispie treats ahead for a busy holiday week is simple when you manage air exposure and pressure (how firmly you pack). The goal is a soft, chewy bite on day two—not hard edges or dried cereal. Here’s a clean timeline that keeps your no bake pumpkin treats tasting fresh.

Make-Ahead Timeline

Same day
Make in the morning for an evening tray. Let bars cool 20–30 minutes, cut, and box in a shallow, parchment-lined container with a second sheet between layers. Keep covered at room temperature in a cool spot.
1 day ahead
Press into the pan, cool, and cut; or shape pumpkins and let them set on parchment. Box as above and hold at room temp (cool kitchen) or lightly chill for 10–15 minutes just to “set memory,” then return to room temp. Brief chilling helps bars keep their shape without firming the cereal.
2 days ahead (max)
For best texture, prepare the base and store it unpressed: line your pan, lightly oil, then quickly press, cool, and cut the next day. If you must finish fully two days early, cut slightly larger squares so edges stay softer.

Storage Tips (Tender, Not Tough)

Room temperature
Pumpkin rice krispie treats keep their soft bite 2–3 days in a lidded container. Use parchment between layers and avoid heavy stacking. Air is the enemy; re-cover promptly after serving.
Refrigerator
Not ideal long-term (cold can firm cereal). If your kitchen is warm, a brief chill (10–15 minutes) after pressing helps set tidy edges, but store mostly at room temp afterward.
Freezer
You can freeze bars for up to 1 month, but texture is best fresh. If freezing, wrap the slab well in plastic + foil before cutting. Thaw, then cut; or freeze cut bars separated by parchment. Always bring to room temp before serving for the classic chew.

Transport Without Crumbling

Use a shallow tin or bakery box lined with parchment. Arrange one snug layer (no big gaps), add parchment, then a second layer. For pumpkin shapes, nest each in a mini liner so stems stay upright. Pack a small offset spatula for clean lifts and a damp paper towel for crumb control on arrival.

For a giftable dessert duo, tuck a row of buttery, jewel-toned Cranberry Pistachio Shortbread Cookies beside a layer of pumpkin rice krispie treats—the color contrast looks festive, and both travel beautifully on Thanksgiving trays. Including one mention of “Thanksgiving rice krispie treats” on your label or menu card also helps guests spot these cozy bars quickly.

Variations

White-Chocolate Drizzle

Melt a small bowl of white chocolate and flick thin lines over cooled pumpkin rice krispie treats. The sweet vanilla stripe highlights the warm spice without making bars heavier. Add a pinch of cinnamon-sugar while the drizzle is tacky for a subtle sparkle.

Maple Pecan Crunch

Press a light layer of finely chopped toasted pecans over the surface before the slab sets, then drizzle with a teaspoon or two of warm maple syrup (just enough to gloss, not soak). Once cool, cut with a lightly oiled knife. This adds gentle crunch and a holiday aroma that pairs well with caramel desserts like Salted Caramel Apple Crumble Bars.

Gluten-Free Swap

Use a certified gluten-free crisp rice cereal and gluten-free pretzels for pumpkin stems. The method and ratios stay the same, and the texture remains soft and chewy.

Mini Cut-Outs

Press the warm mixture into a thinner 10×15 jelly-roll pan. Once set, use small pumpkin or leaf cutters to stamp tidy shapes. Gather scraps, press back into the pan, and cut squares so nothing goes to waste.

Cinnamon-Sugar Dust

For a churro-style finish, whisk 1 tablespoon sugar with ½ teaspoon cinnamon. Lightly mist the slab with neutral spray (or very lightly brush with melted butter) and sprinkle the mix over the top before cutting. The delicate crust contrasts the tender bite in pumpkin rice crispy treats.

Serving & Board Ideas

pumpkin rice krispie treats on a white tray with a few pumpkin shapes for Thanksgiving

Dessert Tray Layout

Combine neat squares with a few pumpkin shapes for height and charm. Place pumpkin rice krispie treats on a white platter so the warm orange tone reads clearly, then tuck in a couple of small bowls of nuts or dried cranberries for contrast. Add tasting forks or cocktail picks for tidy serving.

Sweet–Savory Balance

On a larger holiday grazing board, offset the sweet, spiced bars with something creamy and savory so the tray feels complete. A small plate of Cranberry Brie Crostini brings color, richness, and a tangy counterpoint that makes each bite of the bars feel even cozier.

Portion Planning

For big spreads, plan one square per guest plus a small buffer. If these are a kids’ favorite on the buffet, expect two per child. For travel, nest cut bars in mini liners; they stack neatly and lift cleanly.

FAQs

How do you keep rice krispie treats soft and chewy?

Melt marshmallows over low heat, fold cereal off the heat, and press the mixture lightly into the pan. Overheating or compacting makes bars firm. Cover promptly after cutting so air doesn’t dry the edges.

Can I add pumpkin purée without making treats soggy?

Yes—reduce moisture first. Simmer 2–3 tablespoons pumpkin purée to about 1 tablespoon, cool briefly, then whisk into the warm base. This keeps marshmallow pumpkin treats cohesive and sliceable.

Can I make pumpkin rice crispy treats ahead for Thanksgiving?

Absolutely. Make 1–2 days ahead, store at room temperature in a lidded container with parchment between layers, and cut slightly larger squares if you’re holding for the full two days.

Why are my treats too hard or dry?

Heat was likely too high or the slab was pressed too firmly. Next batch, use low heat for a glossy base and a gentle hand when pressing into the pan. Fresh cereal also matters—stale cereal crushes and compacts.

How much pumpkin pie spice should I use?

Start with 1½ teaspoons and taste a tiny cooled sample. For a stronger profile, go to 2 teaspoons. The goal is cozy warmth that complements, not overwhelms, pumpkin rice krispie treats.

Can I shape them like pumpkins without cutters?

Yes. Oil your hands, roll heaping tablespoons into balls, press a few vertical ridges with your fingers, then add mini pretzel stems and a dot of green icing. Let set 10–15 minutes before boxing.

Conclusion

Fast, cozy, and reliably soft, pumpkin rice krispie treats bring the flavor of fall to your dessert tray without touching the oven. Melt low and slow, fold in fresh cereal, press lightly, and cool—then serve as clean squares or pumpkin shapes with pretzel stems. They travel well, stack neatly, and balance richer pies with a gentle, spiced bite. Print the recipe, pin it for your holiday board, and keep a batch ready for Thanksgiving week.